Cilantro Shallot Oil
by Laura Frerichs, Tastemaker in Residence
We had a similar sauce made with parsley this weekend that we poured on grilled eggplant rounds, grilled chicken, bread and salad. I can’t wait to try this with cilantro. Via Brenda Langton, Mill City Farmers Market.
Ingredients
½ cup packed washed cilantro leaves
½ Tablespoon shallot or 1 clove mild garlic
a pinch of black pepper
¼ teaspoon salt
¾ olive oil
Instructions
Puree ingredients in a blender or food processor until smooth, about one minute.
Store in the refrigerator in a glass jar for up to 2 weeks or in the freezer for several months.
To serve, drizzle on burritos or tacos, meat or fish, soups, salads and roasted vegetables–anywhere you would add fresh cilantro!